Ingredients
6 eggs
2 large baking potatoes, boiled, peeled and sliced
1 medium sized black truffle, peeled and diced
3 ounces juliennied prosciutto
2 tablespoons chopped, fresh Italian parsley
2 tablespoons extra virgin olive oil
1 additional black truffle, thinly sliced (optional)
Dash of salt and pepper
Instructions
The frittata will be cooked about 3/4 through on the range burner, then "finished" under the broiler in the same skillet. Turn on broiler to medium.
Beat the eggs with a dash of salt and pepper in a bowl. Stir in potatoes, diced truffle, parsley and prosciutto. Heat the olive oil in a large skillet and pour in the mixture. Do not stir mixture while cooking. Lift the edges and tilt skillet to pour liquid mixture under, repeat around circumference of pan until mixture is almost cooked. Now remove skillet from range and place under broiler to finish. Be careful not to bum, but give surface a light golden hue. Remove from broiler and sprinkle top with thinly sliced truffle.
Serve from the skillet, cutting like a pizza.
Yield: 4 servings
Credits
Recipe from: Tony Caputo's Market and Deli, Salt Lake City, Utah
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